[Sca-cooks] bagna cauda

[Sue Clemenger]

Maybe they're going for the taste difference....I've read somewhere, a
long time ago, that there are differences in the types of cream that are
used for unsalted and salted butters.  Certainly seems, at least to me,
that there's a taste difference between the two that goes beyond the
presence or absence of salt.  Of course, it might be pretty unnoticeable
under all the garlic and anchovies....<g>
--Maire

Stefan li Rous wrote:
> I do wonder at the call for "unsalted" butter since you are adding
> achovies that are already quite salty. I can't see that the amount
> of additional salt in the regular butter is going to make much of a
> differance.